LIQUID ZEN

52' SAIL CATAMARAN

Home Port | St. Thomas, USVI

LIQUID ZEN

52' SAIL CATAMARAN

Home Port | St. Thomas, USVI

ABOUT

Crewed Charter Yacht, Liquid Zen accommodates 8 guests in 4 spacious cabins with ensuite. Liquid Zen is equipped with various lounging areas inside & out, fun & safe water toys, and a professional crew of 2. All Inclusive week charters in the USVI & BVI available. Inquire below for specific dates, location and itinerary.
Make: Lagoon
Year: 2022
LOA: 52.0ft
Beam: 28.0ft
Draft: 5.0ft
Flag: US
40HP TENDER
SNORKEL GEAR
TOWABLE TUBE
WAKEBOARD
MOVIE PROJECTOR
FLOATING MATS
SWIM PLATFORM
BEACH GAMES
2 SUP BOARDS
FLOATING DOCK
FISHING GEAR
SCUBA DIVING
LADDER GOLF
SUBWING
BOCCE BALL

SCUBA DIVING

SCUBA Diving Available Onboard!

R A T E S
• 3 Dives included in the charter rate. Additional dives $50 p/person p/dive
• Discover SCUBA Course $150
• Open Water Certification Course $350
• All gear provided at no additional cost

CREW

C A P T A I N | Michael Wilson
C H E F | Casey Strickland

We are a Captain/Chef duo from the US who are coming off our fourth season working as a team in both the Mediterranean and the Virgin Islands. We met in the summer 2019 in Croatia and then moved to the Virgin Islands for the 2019-2022 seasons. Here is a little bit about each of us!

Captain Michael Wilson

QUALIFICATIONS
-RYA Yachtmaster Coastal (BOSS Sailing, Hamble, UK Apr ‘19)
-Quarterdeck Academy (Split, HR May ‘19)
-AEC 1 & 2 (Bluewater Yachting, Palma Oct’19, MPT, FL Oct’20)
-STCW (Maritime Safety Academy, FL Oct’19)
-USCG 100T Masters License
-Dive Instructor (Coconut Tree Divers, Roatan Oct’21; DM at Blue Magic Scuba, Cozumel Oct’20)

Michael was born and raised in Texas and grew up loving the outdoors with his dad taking him on countless hiking, canoeing, and camping adventures. He graduated from TCU with a Masters of Accounting and Bachelors in Finance and worked in Oil & Gas in Houston. After working in the corporate world for five years, he decided to make a change and enjoy the outdoors through sailing as a career! He fell in love with sailing while in the BVIs and Southern Caribbean and then completed his RYA Yachtmaster in the UK in 2018. He started off his sailing career in the Mediterranean and now calls the Caribbean home. He also loves the underwater world and got his Divemaster in Cozumel and then his Instructor License in Roatan. When away from sailing he is exploring new parts of the world, meeting new people, and eating as many new cuisines he can find!


Chef Casey Strickland

QUALIFICATIONS
-STCW 10
-Level 2 Food Safety & Hygiene
-Certified Rescue Scuba Diver
-Ashburton Culinary Academy Yacht Chef Certificate

Casey, born and raised in Florida, has always been happiest when on the water. After specializing in hospitality and event management at the University of Florida, she worked at luxury, all-inclusive golf resorts before transitioning into residential real estate. After years of the work grind, she decided adventure was waiting for her. She left behind the “norm” and caught the travel bug – bad! Before deciding to call the Caribbean home, she was a nomad traveling the world experiencing the kindness of strangers, new cultures and all things food!

She is a foodie through and through and her passion for food began at a young age always cooking and baking with her mom in the kitchen. She loves incorporating all different cuisines and focuses on cooking fresh and healthy dishes incorporating local delicacies with the freshest produce. She has been a yacht chef and hostess in the Mediterranean and Caribbean . Last year she attended Ashburton Culinary School Yacht Chef Program in England to hone her skills!

While onboard with Michael and Casey, guests will be encouraged to visit the “must see’s” but also to get off the grid and experience the beauty and nature that the Virgins Islands have to offer. They are excited to continue providing unforgettable experiences around these beautiful islands. They also love helping the guests capture priceless moments with their Drone, DSLR, GoPro, and Polaroid Camera.

DINING ON LIQUID ZEN

Below is a taste of what to expect onboard your charter. Your private chef onboard will tailor every meal to each guests preference.

served with juice, coffee or tea of your choice, a local fruit platter and fresh baked pastries

•Eggs Benedict with Canadian bacon, poached eggs and creamy hollandaise sauce on an English muffin Huevos
•Rancheros with homemade refried black beans, fresh Pico de Gallo, avocado, feta, fried egg
•Brioche French Toast with fresh berries and maple syrup served with bacon
•Blueberry Pancakes topped with banana and coconut flakes served with sausage patties
•Basic B: Eggs your way, bacon or sausage, roasted potatoes, toast
•Avocado Toast served with poached egg and burst mini heirloom tomatoes
Artichoke, Leek and Bacon Quiche with greens
•Seared Tuna Linguini, homemade pesto, green olives
•Char Sui Pulled Pork Bao Buns with a watermelon, mint, pomegranate salad
•Chicken Caesar Salad with homemade herb croutons, soft-boiled egg, bacon, parmesan cheese
•Crab Cakes with a homemade remoulade and passionfruit slaw
•Spicy Salmon Sushi Stacks served with edamame and wonton crisps
•Shrimp Fried Rice Pineapple Boats
•Carne Asada Tacos with cilantro lime garlic crema served with chips and guacamole
•Thai Vegetarian Spring Rolls with sweet chili dipping sauce
•Crab & Avocado Filo Baskets
•Stuffed Mushrooms
•Fresh Caught Ceviche: tuna or wahoo cured in citrus, coconut milk, cilantro
•Crispy Salted Tostones with a green goddess dipping sauce
•Charcuterie: a spread of cured meats and artisanal cheeses with accompaniments
•Mezze Board: platter of flat breads, veggies, hummus, baba ghanoush, olives, nuts
•Chermoula Baked Red Snapper with Tabbouleh and Aubergine Caviar
•Squid Ink Seafood Pasta, fricassee of cockles, mussels and prawns
•Best End of Lamb, dauphinoise Potato, roast vegetables, rosemary garlic oil, madeira jus
•Pistachio Crusted Seared Scallops, butternut squash puree, brussels sprouts, pomegranate
•Sous Vide Beef Filet with cauliflower puree, roasted fennel, asparagus, garlic and thyme butter
•Blackened Mahi Mahi with mango curry, red pepper, mango and cucumber salsa, and coconut rice
•Chipotle and Malbec Braised Beef Short Ribs, potato mash, green beans, cilantro
•Crab Boil with sausage, corn, shrimp served with roasted broccoli and Creole potato salad
•Crème Brulee
•Luxury Chocolate Tart with black peppercorn ice cream
•Key Lime Pie with fresh whipped cream
•Honey Panna Cotta with tropical fruit salad
•Caribbean Rum Cake
•White Chocolate & Cardamon Tart, dark chocolate sorbet, white chocolate snow
•Passionfruit and Mango Eaton Mess

RATES

7 Nights, All Inclusive:

2 GUESTS $33,000
3 GUESTS $33,500
4 GUESTS $34,000
5 GUESTS $34,500
6 GUESTS $35,000
7 GUESTS $35,500
8 GUESTS $36,000

Christmas Week $40,000 flat rate
New Year Week $45,000 flat rate

GUEST REVIEWS

This trip was absolutely incredible and that is because of y'all! It was like being at summer camp with the two most fun counselors. You guys kept us in line with good suggestions and lots of delicious food. It was so awesome getting to know y'all, learning cool stuff about the islands, exploring new spots, and so much laughing. Casey - you're an amazing chef and the kindest person. Michael - you're an effortless captain and hilarious person. Thank y'all so much for making the week so awesome. We hope to boat with the two of y'all again soon.
US VIRGIN ISLANDS
NOVEMBER 2022

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